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If you want to make the absolute best squash soup, you’re best off following Daniel’s advice and roasting your squash before souping it. This concentrates its flavor and gives the soup a natural intense sweetness. But let’s be honest: You don’t always have the time or energy to invest in making the very best. Sometimes ‘just good enough’ is good enough, so when I don’t feel like cranking up the oven, I turn to this technique, which delivers a squash soup that’s made 100% on the stovetop, in just about half an hour.
. This concentrates its flavor and gives the soup a natural, intense sweetness. But let’s be honest: Your spouse doesn’t
deserve the very best. Sometimes”just good enough” is good enough, so when I don’t feel like cranking up the oven, I turn to this technique, which delivers a squash soup that’s made 100% on the stovetop in just about half an hour.
The method is based on my
master technique for creating creamy vegetable soups
and it’s pretty straightforward: sweat some basic mirepoix (onions, carrots, and celery) in butter, add some stock and a chopped butternut squash along with a couple bay leaves and thyme sprigs, let it simmer until tender, discard the bay leaves and thyme stems, then puree it all with a splash of heavy cream.
Because you don’t get the sweetness-enhancing effects of slow-roasting, and because squash can vary in sweetness, I’ll sometimes add a bit of brown sugar or maple syrup to the soup after blending.
One quick and easy trick I’ve found that improves the flavor of the soup with almost no extra effort is to allow the butter to brown in the pot before adding the mirepoix. The nuttiness it imparts gives the soup some really nice depth of flavor.
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